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Crockpot Chicken Tacos

Crockpot chicken tacos with mild taco seasoning cook low and slow until the chicken shreds effortlessly. A quick broil melts golden cheddar at the tortilla edges for a warm, lightly browned finish.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Boneless chicken breasts
  • 2 lb boneless chicken breasts Use evenly sized breasts for consistent shredding.
Mild taco seasoning
  • 1 mild taco seasoning packet Choose mild for a kid-friendly, spice-free taco filling.
Chicken broth
  • 1 cup chicken broth
Shredded cheddar cheese
  • 1 cup shredded cheddar cheese For the golden edges, keep cheese as a layer on top of the filling.
Flour tortillas
  • 8 small small flour tortillas Warm tortillas briefly before assembling if desired.
Lettuce
  • 1 lettuce Optional topping.
Tomato
  • 1 tomato Optional topping.
Sour cream
  • 1 sour cream Optional topping.

Equipment

  • 1 Dutch oven

Method
 

Cook the taco chicken
  1. Place the boneless chicken breasts in the crockpot and sprinkle with mild taco seasoning.
  2. Pour the chicken broth around the chicken to help keep it moist during cooking.
  3. Cover and cook on low for 6 hours (or high for 3 hours) until the chicken is tender and easily pulls apart.
  4. Shred the chicken directly in the crockpot, tossing to coat in the flavorful juices so every bite stays juicy.
Melt the cheddar and assemble
  1. Divide the chicken among the tortillas and top with shredded cheddar.
  2. Broil or pan-sear until the cheese melts and turns golden at the edges, 1-3 minutes under the broiler (watch closely for browning).
  3. Add lettuce, tomato, and sour cream to each taco, then serve immediately while the cheddar is still warm.

Notes

Pro tip: use mild taco seasoning and skip hot toppings for a spice-free version that still tastes seasoned. Store leftovers in the refrigerator up to 3 days in a sealed container; freeze shredded chicken (without tortillas) up to 3 months, then thaw and reheat on the stovetop or in the microwave. For a lighter option, use reduced-fat cheddar and keep the topping amount to maintain melty texture with fewer calories.